Abstract: In this paper, a composite of fat substitute was prepared using soy protein isolate (SPI) and konjac glucomannan (KGM) as raw materials. On the basis of a single-factor experiment, the optimal process parameters of SPI/KGM composite fat substitute were obtained. The total solid content and KGM were 8% and 0.8% respectively, with heating at 87 ℃. Under these conditions, the expansion ratio of the prepared SPI/KGM composite fat substitute was 53%, and the viscosity was 233.3 Pa·s. By the analysis of particle size distribution, it showed that the particle size of 50% was about 8.75 μm after micronization treatment for 20 min. Furthermore, scanning electron microscopy analysis found that the composite fat substitute had a fine and smooth appearance after micronization, which could be made as fat substitute. The fat substitute prepared by soybean protein isolate and konjac glucomannan was similar to fat in appearance, and had ideal functional characteristics in terms of rheological properties and expansion rate. The results provided data support for deep research and utilization of composite fat substitutes.
WANG H,ZHAI F.Programme and policy options for preventing obesity in China[J].Obesity Reviews,2013,14:134-140.
[2]
LIU R,WANG L G,LIU Y,et al.Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment[J].Food Hydrocolloids,2018,81:39-47.
[3]
SUN L,CHEN W S,LIU Y X,et al.Soy protein isolate/cellulose nanofiber complex gels as fat substitutes:Rheological and textural properties and extent of cream imitation[J].Cellulose,2015,22(4):2 619-2 627.
[4]
PAGLARINI C D S,MARTINI S,POLLONIO M A R.Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters[J].LWT-Food Science and Technology,2019,99:453-459.
[5]
JIMéNEZ-COLMENERO F,COFRADES S,HERRERO A M,et al.Konjac gel fat analogue for use in meat products:Comparison with pork fats[J].Food Hydrocolloids,2012,26(1):63-72.
[6]
DAI S H,JIANG F T,SHAH N P,et al.Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer[J].Food Hydrocolloids,2019,92:125-134.
[7]
DAI S H,JIANG F T,CORKE H,et al.Physicochemical and textural properties of Mozzarella cheese made with konjac glucomannan as a fat replacer[J].Food Research International,2018,107:691-699.
[8]
LI J,WANG Y T,JIN W P,et al.Application of micronized konjac gel for fat analogue in mayonnaise[J].Food Hydrocolloids,2014,35:375-382.
[9]
AKBARI M,ESKANDARI M H,NIAKOSARI M,et al.The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream[J].International Dairy Journal,2016,57:52-55.
[10]
TORRES I C,AMIGO J M,KNUDSEN J C,et al.Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer[J].International Dairy Journal,2018,81:62-71.
[11]
PARK J J,OLAWUYI I F,LEE W Y.Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer[J].International Journal of Biological Macromolecules,2020,153:215-223.
[12]
BENICHOU A,ASERIN A,LUTZ R,et al.Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity[J].Food Hydrocolloids,2007,21(3):379-391.
[13]
JONES O G,LESMES U,DUBIN P,et al.Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin-pectin complexes[J].Food Hydrocolloids,2010,24(4):374-383.
[14]
陈炳宇, 胡晖,王强,等.蛋白-多糖复合凝胶性质及微观结构研究进展[J].中国食品学报,2020,20(11):319-327.CHEN B Y,HU H,WANG Q,et al.Research progress of properties and microstructure of protein-polysaccharide complex gels[J].Journal of Chinese Institute of Food Science and Technology,2020,20(11):319-327.
[15]
中华人民共和国商务部. SB/T 10419—2017 植脂奶油[S].北京:中国标准出版社,2017.Ministry of Commerce of the People’s Republic of China.SB/T 10419—2017 Non-dairy whipping cream[S].Beijing:China Standards press,2017.
[16]
王建辉, 靳娜,成媛媛,等.基于大豆分离蛋白的脂肪模拟工艺条件优化[J].食品科学,2014,35(16):6-10.WANG J H,JIN N,CHENG Y Y,et al.Optimization of the preparation process for soy protein isolate-based fat simulant[J].Food Science,2014,35(16):6-10.
[17]
FANG T Q,SHEN X,HOU J C,et al.Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical,texture,microstructure and sensory properties of low-fat set yogurt[J].LWT-Food Science and Technology,2019,115:108 268.
[18]
张淑杰, 权威,姜宏伟,等.不同纯化程度豌豆水溶性多糖的电镜扫描分析[J].农业生物技术学报,2019,27(10):1 822-1 830.ZHANG S J,QUAN W,JIANG H W,et al.Analysis of the polysaccharides with different purification levels in pea(Pisum sativum) by scanning electron microscope[J].Journal of Agricultural Biotechnology,2019,27(10):1 822-1 830.
[19]
RAZAVI S M A,HABIBI NAJAFI M B,ALAEE Z.The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature[J].Food Hydrocolloids,2007,21(2):198-202.
[20]
薛海波, 寇丹丹,庞杰.魔芋葡甘聚糖-低脂质含量大豆分离蛋白共混凝胶特性的研究[J].中国油脂,2014,39(12):27-30.XUE H B,KOU D D,PANG J.Property of the composite gel of konjac glucomannan-lipid-reduced soybean protein isolate[J].China Oils and Fats,2014,39(12):27-30.
[21]
田少君, 雷继鹏,孙阿鑫.大豆蛋白的流变特性及其粘度的数学模型研究[J].中国粮油学报,2005,20(2):53-56.TIAN S J,LEI J P,SUN A X.Rheological properties and viscosity mathematical model of soybean proteins[J].Chinese Cereals and Oils Association,2005,20(2):53-56.
[22]
MINE Y.Effect of pH during the dry heating on the gelling properties of egg white proteins[J].Food Research International,1996,29(2):155-161.
[23]
GEREMIAS-ANDRADE I M,SOUKI N P D B G,MORAES I C F,et al.Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum[J].LWT-Food Science and Technology,2017,86:166-173.
[24]
WU D,TU M L,WANG Z Y,et al.Biological and conventional food processing modifications on food proteins:Structure,functionality,and bioactivity[J].Biotechnology Advances,2020,40:107 491.
[25]
成媛媛, 王建辉,刘永乐,等.大豆分离蛋白基脂肪模拟物初步研究[J].天然产物研究与开发,2014,26(1):105-110;116.CHENG Y Y,WANG J H,LIU Y L,et al.The preliminary study on the soy protein-based fat mimetic[J].Natural Product Research and Development,2014,26(1):105-110;116.
[26]
ZHANG H,YANG L L,TU Y G,et al.Changes in texture and molecular forces of heated-induced egg white gel with adding xanthan gum[J].Journal of Food Process Engineering,2019,42(4):e13071.
[27]
ARCIA P L,COSTELL E,TÁRREGA A.Inulin blend as prebiotic and fat replacer in dairy desserts:Optimization by response surface methodology[J].Journal of Dairy Science,2011,94(5):2 192-2 200.
[28]
CHELLADURAI S J S,K M,RAY A P,et al.Optimization of process parameters using response surface methodology:A review[J].Materials Today:Proceedings,2021,37:1 301-1 304.
[29]
LIU R,TIAN Z J,SONG Y S,et al.Optimization of the production of microparticulated egg white proteins as fat mimetic in salad dressings using uniform design[J].Food Science and Technology Research,2018,24(5):817-827.
[30]
RODRIGUEZ FURLÁN L T,PADILLA A P,CAMPDERRÓS M E.Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers[J].Meat Science,2014,96(2):762-768.
[31]
CHUNG C,DEGNER B,MCCLEMENTS D J.Development of reduced-calorie foods:Microparticulated whey proteins as fat mimetics in semi-solid food emulsions[J].Food Research International,2014,56:136-145.
[32]
李永祥. 以乳清蛋白为基质的脂肪模拟物的研究[D].天津:天津科技大学,2017.LI Y X.Study on the whey protein concentrate based fat mimetic[D].Tianjin:Tianjin University of Science and Technology,2017.
[33]
LASSÉ M,DEB-CHOUDHURY S,HAINES S,et al.The impact of pH,salt concentration and heat on digestibility and amino acid modification in egg white protein[J].Journal of Food Composition and Analysis,2015,38:42-48.
[34]
TONG Q Y,CHEN L,WANG W J,et al.Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins[J].Journal of Food Science and Technology,2018,55(8):2 899-2 909.
[35]
李晓毓, 曹莹莹,耿雪晴,等.魔芋葡甘露聚糖对中式香肠品质及凝胶特性的影响[J].食品与发酵工业,2019,45(10):72-77.LI X Y,CAO Y Y,GENG X Q,et al.Effects of konjac glucomannan(KGM) on quality and gel properties of Chinese-style sausage[J].Food and Fermentation Industries,2019,45(10):72-77.
2021, Vol. 47 
